Sonora’s sustainable approach means menus change with the harvests to reflect our summer, spring, and fall-inspired dishes. Chef Justine Smith and her culinary team, work with our local fishers and farmers to offer our guests the freshest, seasonal ingredients in a setting like no other.
House-made granola, local yogurt, smoked salmon and fresh pastries await those looking for a quick breakfast before heading out on the water. For those with time to linger, and take in the sunrise, a tableside gourmet breakfast is served in our dining room.
Lunch is a refined twist on the local fare or a chef’s picnic lunch if adventure takes you away from the resort.
In the evening, choose from our 4-course tasting menu which rotates daily, complete with wine pairings or select from our A La Carte Menu and Wine List
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Upon special request, our chefs also prepare specialty Dungeness Crab and Tomahawk steak dinners.